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Thursday, November 10, 2011

Oven Roasted Cauliflower

From the kitchen of One Perfect Bite...I've been testing some new vegetable recipes for the Thanksgiving holiday. Most of them involve roasting vegetables that are topped with a separately prepared sauce just prior to serving. While they have all been delicious, I think they add an unnecessary layer of complication to an already busy meal. So, I kept refining my search and found a recipe for roasted cauliflower that had been developed by Emeril LaGasse. After an initial testing, I made a few modifications to his recipe and came up with the one I'm sharing with you today. Cauliflower prepared in this fashion is really delicious. I do, however, think the flavors are too strong to serve with turkey and the other elements of a traditional Thanksgiving meal. Having said that, I have no hesitation about serving it with pork, beef or lamb. I love the simplicity of this dish and the ease with which it can prepared. I will make it often. I hope you, too, will give it a try. Here's the recipe.

I seriously made a very similar version of this for dinner this week. It's the first time either my husband or I have liked cauliflower. I added a white sauce to the cauliflower instead of the lemon/garlic/olive oil.

I'm very glad to see that you have iven recognition to a wonderful veggie that is so often overlooked. I like cauliflower, and usually eat it raw. But this dish looks like it can stand on it's own as a main dish---maybe with a little cornbread. Excellent.

We like cauliflower and don't have it often enough. This sounds like a tasty and easily prepared side dish. I'm casting around for a different menu this Thansgiving--as I've often done in the past, only to return to the tried and true.

Mary.....this is just how i make my vegies all the time, i do all my summer vegies this way now! I also roast squash and sweet potatoes all time and usually sprinkle brown sugar on them instead of the cheese :D....thanks for sharing

I defer to your judgment, but don't exactly see where the flavors would be overwhelming. The color is certainly beautiful. We roast cauliflower, green beans, broccoli and brussells sprouts as our favorite way of preparing them.

Yum that looks so good. I agree with the person that said oven space is at a premium when you have only one oven and are cooking a large turkey. But I can cook this for other meals! Or...well.....could cook it while the turkey is cooling, I suppose.

Mary! I am doing the same thing! Testing vegetables for Thanksgiving - because I am not allowed to deviate from the way we do the turkey, the stuffing, the pumpkin pie... really - doesn't anyone want change? So am playing with cauliflower - which I thought I didn't like until I discovered better recipes - like this - this is a better recipe! End of thesis. Have a grand one.

I love roasted cauliflower too! I love just putting cauliflower florets on a tray covered with tinfoil (for easy clean up) and just letting them brown (I like them really well done). I don't even use any oil. They taste great with just some salt and pepper (sometimes I'll also season with red pepper flakes or some cinnamon).

We eat cauliflower every week. I can't wait to add this to our monthly rotation. Simple yet delicious. Thank you for sharing your creativity with me. Your blog is a great way to start my weekend. I hope your weekend is relaxing and that you get to bake some yummy treats!

I made this recipe tonight minus the lemon juice because i forgot to buy it, and it was AMAZING! It tasted just like garlic bread, but it was cauliflower! Thank you soo much, and I will definitely be making this as a veggie side when I'm trying to impress people with my culinary skills! My husband who always just eats a bite of the veggies to be polite, ate a huge helping. Thank you!

I made this tonight, I loved it! I had some left over brussels sprouts and added them to the cauliflower, they were good too. Love, love roasted veggies and will add this recipe to our family favorites.

I received an anonymous comment asking what this dish had been garnished with. I used Italian parsley for the photo. Please remember that anonymous comments - good or bad - are not published here.Blessings...Mary

Thank you for a new way to cook one of my favourites, the humble Cauliflower. My main fare is Cauliflower au Gratin which is a staple for our "family roasts". Your recipe is on the agenda for this weekend, serving with Spiced Orange Roast Chicken and the regular potato mash with lashings of butter.

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